High Protein Creamy Chilli Chicken Enchiladas
Enjoy these High Protein Creamy Chilli Chicken Enchiladas—spicy, cheesy comfort food that’s perfect for meal prep. Try this recipe today!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cloves garlic, minced
- 4 oz reduced-fat cream cheese
- 1 tbsp chili powder
- 1 can (4 oz) diced green chiles
- 6 large whole wheat tortillas
- 1 cup shredded Mexican cheese blend
- 1 cup low sodium chicken broth
- Light sour cream
- Chopped cilantro for topping
Instructions
- Preheat oven to 350°F (175°C). Cook chicken in a skillet over medium heat for 6–7 minutes per side until fully cooked. Shred the chicken once cooled.
- In a bowl, combine shredded chicken, minced garlic, cream cheese, chili powder, and diced green chiles until well mixed.
- Fill each tortilla with the chicken mixture and roll them tightly seam-side down in a greased baking dish.
- In a saucepan over low heat, simmer low sodium chicken broth with additional chili powder. Pour over enchiladas.
- Top with shredded cheese and cover with foil. Bake for 20–25 minutes; uncover for the last 5 minutes until golden.
- Serve topped with light sour cream and cilantro.
Nutrition
- Serving Size: 1 enchilada (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 560mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 79mg